Stuffed veggies are so fun to make. The options are endless! From sweet potatoes to zucchini to winter squash. For some reason I always forget about portobello mushrooms though. They are very versatile, and not just for a stir fry. My mom and I used to make mini portobello pizzas during the summer months on the grill. We would stuff them with veggies and cheese. They could easily be made vegan with different fillings. I also love using these caps as burger buns. They are so meaty and flavorful, and they add a great texture to any meal!
The other day I wanted to do something different. I came across the most perfect mushroom caps at the store, and when I got home I immediately threw them in the oven to roast them. I knew I wanted eggs, but I wasn’t quite sure what else. I opened my fridge and the idea hit me…smoked salmon and eggs with mashed avocado! Just like a toast but stuffed into a mushroom instead. I wanted to add something fresh and green, so I steamed some kale, but this could easily be substituted with spinach or another green. The best part of these mushrooms is you can roast a bunch ahead of time and stuff them as you’d like throughout the week! Think chicken salad, egg salad, meatballs. A great meal prep idea. Just heat them in the oven when ready or enjoy them cold. They are filled with fiber and nutrients and low in calories
- 2 portobello mushroom caps
- 1 teaspoon olive oil
- 1 egg soft boiled (see my post for the perfect soft boiled egg)
- 2 ounces smoked salmon
- 1/2 avocado
- 1/4 cup kale steamed
- fresh dill for garnish
- Preheat oven to broil on high.
- Scoop out the stem and insides of the mushroom caps.
- Brush the outside and inside of the caps with the oil.
- Place the mushroom caps under the broiler and broil on both sides for 5 minutes per side.
- Remove from the oven, stuff with mashed avocado, kale and smoked salmon.
- Garnish with fresh dill and enjoy. Serve with mini hassleback potatoes (see post for hassleback potatoes).